Description
This Vegan Tempeh Bacon is crispy, salty, chewy and marinated in a homemade sweet + smokey BBQ sauce. Tastes amazing on BLTs and alongside tofu scramble for the perfect brunch! Baked not fried until perfectly crispy!
Ingredients
Scale
- 200 grams/ 7 oz tempeh (10 thin slices)
- 1/4 low sodium vegetable broth
BBQ Sauce
- 2 1/2 tsp tamari sauce/soy sauce
- 4 – 6 drops hot sauce
- 1 tbsp tomato paste
- 1 tbsp applesauce
- 2 1/2 tsp apple cider or white vinegar
- 1/4 tsp unsulphured molasses
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp sea salt
Instructions
- Cut the tempeh into thin and long strips (see photo). Make them thin enough so they are “bacon-like” but not so thin that they fall apart.
- Over medium-high heat, sautee the tempeh for 2 minutes on each side in the vegetable broth. This steps cuts some of the bitter flavor out of the tempeh.
- Prepare the BBQ sauce by throwing all the ingredients (tamari through to sea salt) into a bowl and whisking them together. Brush the BBQ sauce over the tempeh and leave it to marinate in the sauce (use all of the sauce) in a sealed container overnight.
- Pre-heat oven to 350F/180C. Place the tempeh bacon on parchment paper or a lightly oiled baking sheet. Bake for 7 minutes on each side (making sure not to burn the tempeh!). Broil the tempeh for an additional 2-4 minutes at the end to get the tempeh bacon nice and crispy!
- Serve the tempeh bacon with tofu scramble and homemade bread for a real breakfast treat!
Notes
1) Make sure the tempeh and tamari sauce (or soy sauce) you use is certified gluten-free if necessary.
2) Keep tempeh bacon in the fridge for up to 3-4 days in a sealed container to save for lunches.
- Prep Time: 10 mins
- Cook Time: 18 mins
- Category: Breakfast
- Cuisine: American